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SECTION 1: HAZARD AND RISK MANAGEMENT SYSTEMS REQUIREMENTS
A Hazard and Risk Management System including
prerequisite programmes shall be implemented to
identify and control food safety hazards, including
allergens. This system shall be systematic,
comprehensive and shall take into consideration
relevant law.
This may be a HACCP based system or another
hazard and risk management system that covers the
Annex of Codex Alimentarius General Principles of
Food Hygiene.
The scope of the Hazard and Risk Management System
shall be defined per product / product category and /
or per process or production step.
The Hazard and Risk Management System shall be
applicable to the site’s scope of activity.
The Hazard and Risk Management System shall be
reviewed regularly, and in case of any change that
impacts food safety.
SECTION 2: FOOD SAFETY MANAGEMENT SYSTEMS REQUIREMENTS
A clear organisational structure identifying the job
functions and responsibilities of at least those employees
whose activities affect food safety shall be established,
implemented and maintained.
Evidence of the senior management’s commitment
to establish, implement, maintain and continuously
improve the Food Safety Management System shall
be provided. This shall include elements of food safety
culture, at a minimum consisting of: communication,
training, feedback from employees and performance
measurement on food safety related activities.
The senior management shall review all elements of the
Food Safety Management System, including the Hazard
and Risk Management System HACCP plan or HACCPbased plans regularly, and in case of any change that
impacts food safety, to ensure their continuing suitability
and effectiveness.
Procedures shall be established, implemented and
maintained to ensure compliance with applicable
legislation (both countries of production and intended
sale).
The elements of the Food Safety Management System
shall be established, implemented, maintained
and continuously improved and shall have a scope
appropriate to the range of business activities to be
covered.
A clear, concise and documented food safety policy
statement shall be in place, as well as measurable
objectives specifying the extent of the organisation’s
commitment to meet the food safety needs
A food defence threat assessment procedure shall be
established, implemented and maintained to identify
potential threats and prioritise food defence measures.
A documented food defence plan shall be in place
specifying the measures implemented to mitigate the
public health risks from any identified food defence
threats.
This food defence plan shall be supported by the Food
Safety Management System
A food fraud vulnerability assessment procedure shall
be established, implemented and maintained to identify
potential vulnerability and prioritise food fraud mitigation
measures
A documented food fraud plan shall be in place specifying
the measures implemented to mitigate the public health
risks from the identified food fraud vulnerabilities.
This food fraud mitigation plan shall be supported by the
organisation's Food Safety Management System
A procedure shall be established, implemented
and maintained for the management and control of
documented information required to demonstrate the
effective operation and control of processes and the
Food Safety Management System.
All the above-mentioned documented information
shall be securely stored for the time period required to
meet customer and legal requirements, or for a period
exceeding the shelf-life of the food if customer or legal
requirements are not available. It shall be effectively
controlled and readily accessible when needed.
Specified requirements or specifications shall be
established, implemented and maintained for all inputs
to the process, including services that are purchased or
provided and have an effect on food safety
A review process of the specified requirements or
specifications shall be in place.
Effective procedures and instructions shall be established,
implemented and maintained for all processes and
operations having an effect on food safety
The resources needed to establish, implement, maintain,
review and improve the Food Safety Management
System shall be identified and assigned.
Purchasing processes shall be controlled to ensure all
inputs to the process, including externally purchased
materials and services which have an effect on food safety,
conform to specified requirements or specifications as
well as food safety and regulatory requirements.
A procedure for the evaluation, approval and continued
monitoring of suppliers which have an effect on food
safety shall be established, implemented and maintained.
The procedure shall address procurement in emergency
situations to ensure that food still conforms to the
documented specified requirements or specifications,
and the supplier has been evaluated. The results of
evaluations, investigations and follow up actions shall be
recorded.
Outsourced processes that may have an effect on food
safety shall be identified and controlled.
Such controls shall be documented in the Food Safety
Management System.
Specific provisions shall be in place for the procurement
of feed from approved, certified sources.
Procedures shall be established, implemented and
maintained to ensure product identification from the
supplier (minimum one step back) through any processes
undertaken to the recipient of the food (minimum one
step forward).
Specifically, procedures and systems shall be
established, implemented and maintained to ensure
identification of input feed and feed additives, including,
as a minimum, the name and address of the producer, lot
or batch number.
Specifically, procedures and systems shall be established, implemented and maintained to ensure
identification of any veterinary medication purchases
and treatment
Documented tests of the traceability system shall be
undertaken to ensure this is operating effectively
Livestock and the records associated with that livestock
that has been treated with veterinary medicines and are
within the manufacturer’s recommended waiting period
for that course of treatment shall be clearly identified.
Specific policies shall be in place for the procurement of
approved veterinary medicines.
The equipment / devices used to measure parameters
critical to ensure food safety shall be identified.
The identified equipment / devices shall be regularly
calibrated; calibration shall be traceable to a national or
international standard or method.
A procedure shall be established, implemented and
maintained to ensure that analyses of food parameters
critical to food safety are undertaken by competent laboratories and using appropriate sampling and testing
methods and that such analyses are performed in
accordance with the applicable requirements of ISO/
IEC 17025
An internal audit procedure shall be established,
implemented and maintained; it shall cover all elements
of the Food Safety Management System.
A procedure for the management of complaints and
complaint data shall be established, implemented and
maintained to ensure that complaints are assessed and
corrective actions implemented, when necessary.
An incident management procedure, including product
recall and withdrawal, shall be established, implemented
and maintained. The recall procedure shall be regularly
tested for effectiveness
In case of any livestock found to be infected with a
notifiable disease, parasite or condition that would
compromise food safety, measures for the containment
and quarantine shall be established and implemented.
Measures for the withdrawals and containment of contaminated feedstuff shall be established and implemented.
A product release procedure shall be established,
implemented and maintained.
A procedure shall be established, implemented and
maintained to ensure that any non-conformity impacting food safety and any non-conforming products are
clearly identified and controlled to prevent unintended
use or delivery.
A procedure shall be established, implemented and
maintained for the determination and implementation
of corrective actions in the event of any significant nonconformity relating to food safety.
SECTION 3: GOOD INDUSTRY PRACTICE REQUIREMENTS
Land used for production shall be evaluated for
hazards and contamination. Control measures shall be
implemented to reduce hazards to acceptable levels.
All grounds within the site shall be maintained to
prevent contamination and enable the production of
safe products.
Structures, including all adjoining rooms, equipment, facilities and feeding systems shall be located, designed and
constructed to facilitate proper cleaning and pest control.
Where appropriate, the design and layout shall permit
compliance with good hygiene practices including
protection against cross contamination between and
during operations.
All buildings shall be marked to indicate that they
contain livestock and that no entry to unauthorised
persons is permitted.
The site facility shall be fenced and the entry points
controlled by lockable gates
Entry and exit points to the site shall be equipped for
cleaning and disinfecting of vehicle wheels
Entry annex points of the building structures shall
be equipped with cleaning materials and footwear
disinfectant.
Adequate drainage and waste disposal systems and
facilities shall be provided.
The systems described under GAP 3.7 shall be designed
and constructed to avoid potential for contamination of
water courses, highways and neighbouring fields with
animal waste and silo seepage
Effective measures shall be taken during production,
storage and transport to prevent cross-contamination
of animals from agricultural inputs, cleaning agents,
veterinary medicines or personnel who come directly
or indirectly into contact with other sites, animals or
agricultural products.
Livestock and products shall be stored, temporarily
housed and transported under conditions which
minimise the potential for microbial, chemical or physical
contamination
Feed shall be stored securely and handled separately
from waste liquids, untreated manure, hazardous substances, veterinary medication and cleaning chemicals.
Procedures shall be in place to ensure that the
application of agricultural and veterinary inputs is
managed properly to minimise the potential for microbial
or chemical contamination.
Employee facilities including hand washing and toilet
facilities, and public facilities where applicable, shall
be provided, designed and operated to minimise food
safety risks.
Personal hygiene standards shall be established, implemented and maintained to minimise food safety risks.
Suitable protective clothing shall be provided to
minimise food safety risks.
The requirements of the personnel health and hygiene
section shall apply to employees, contractors and
visitors commensurate to their impact on food safety.
A system shall be established, implemented and
maintained to ensure that all employees are trained, and
retrained when necessary, to have an understanding in
food safety, commensurate with their activity
An appropriate housekeeping, cleaning and disinfection
programme shall be established, implemented, maintained and monitored. Its effectiveness in eliminating
food safety risks shall be measured.
Cleaning facilities, equipment and chemical materials
shall be suitable for their intended use and shall be
stored and used appropriately.
Cleaning procedures shall be reflective of the type of
capture and production system, its intensity and the
animal species.
A programme of site inspections / checks shall be
established, implemented and maintained to ensure
the site and equipment are maintained in a suitable
condition to ensure food safety, as applicable to the
activity of the site
Indoor primary production facilities shall maintain a
supply of water fit for its purpose and that does not
compromise food safety, for handwashing, equipment
and post-harvest washing, with appropriate facilities for
its storage and distribution
Procedures shall be in place to identify the sources of
water used on the farm (municipality, reused irrigation
water, well, open canal, reservoir, rivers, lakes, farm ponds
etc.) and to assess its suitability for the intended use.
Based on risk assessment, measures shall be in place
to protect sources of agricultural waters from potential
contamination, including corrective actions to minimise
the risk of contamination (e.g., from livestock, sewage
treatment, human habitation)
Based on risk assessment, water shall be tested for
microbial and chemical contaminants. Frequency of
testing shall depend on the water source and the risks
of environmental contamination including intermittent or
temporary contamination (e.g. heavy rain, flooding etc.).
If agricultural water is stored, tanks, containers or
cisterns shall not be a source of contamination for water
or product.
Water containing veterinary medicines shall be clearly
identified, suitably isolated/ managed and maintained.
The collection, storage and disposal of waste material,
including waste water and drainage when applicable,
shall not represent any food safety risks.
Untreated waste water and slurry from sewage plants
shall not be spread in areas that can be accessed by
livestock, or used for the fertilisation of pasture land on
which animal feed is growing.
Suitable provisions shall be made for the storage and
removal of veterinary clinical waste
Veterinary medicines that have reached their expiry date
shall be disposed of according to the manufacturer's
instructions and in compliance with national legislation
Suitable provisions shall be made for the collection,
storage and removal of animal carcasses for disposa
Disposal companies shall not pass through the production
facilities to remove carcasses. Disposal companies shall
not pass through the production facilities to remove
carcasses. When this is not unavoidable, requirements
detailed in GAP6.4 apply
Farmyard manure shall be collected in a fixed location
with suitable services fitted with a firm and tidewater
impermeable ground slab. Poultry manure shall not be
regarded as solid manure and shall be treated accordingly
When primary production is carried out in indoor
establishments, the recommendations of the Codex
Alimentarius Recommended International Codes of
Practice – General Principles of Food Hygiene and
product specific codes of Hygienic Practice shall be
followed with respect to pest control.
Procedures shall be in place to ensure that the producer
is required to take into consideration the World Health
Organisation (WHO) guidelines on the safe use of waste
water and livestock excreta in agriculture, as appropriate.
Procured medicines and vaccines shall comply with
applicable legislation (both country of production and
intended sale) and be marked by the manufacturer
The farmer shall be able to demonstrate proof of purchase
of veterinary medicines and vaccines at all times through
the use of specific documentation, receipts from the veterinary pharmacy and copies of veterinary prescriptions
or production orders for in-feed medicines.
All documentation shall be completed or verified by the
veterinarian or recognised competent adviser.
Feed shall not be contaminated by packaging or other
foreign materials
All containers and vehicles used for the storage and
transportation shall be suitable for the intended purpose
to minimise food safety risks.
Cleaning materials, veterinary medicines and agricultural
chemicals shall be specifically identifiable, stored appropriately and used according to the manufacturer's instructions
for their intended purpose
Storage sites for feed and feed components shall be
checked at regular intervals for cleanliness, fungus,
moulds, temperature and other potential contamination
Suitable storage shall allow the integrity of batch
numbers or the originator’s identification marks to be
retained. The mixing of feeds from different species,
growers or manufacturers shall be avoided by using
separate silos and other means of storage.
Veterinary medicines and vaccines shall be stored in
accordance with the information on the label.
In-feed medicines and vaccines shall be stored in such
a way that the risk of unintentional feeding to animals
is minimised
Comprehensive livestock records shall be kept. Those
records shall detail current livestock on the farm, an
overview of recent living stock transactions, livestock
inputs and outputs, movements off and on farm, and
the recent loss situation within a population or livestock
production unit. These shall be to either animal or batch,
as appropriate to the industry norm for the species
Equipment and containers coming into contact with
livestock and feedstuffs shall be made of materials that
are non-toxic and designed and constructed to ensure
that they can be cleaned, disinfected and maintained to
avoid contamination
Equipment shall be used and stored to minimise food
safety risk
Veterinary equipment, including used and unused disposable medical items, shall be stored securely, safely
and according to the manufacturer’s instructions
Medical instruments shall be clean and suitable for the
intended use.
Equipment for the storage of liquid manure, contaminated
yard water and silo seepage / liquid waste shall be stable
and permanently watertight.